No Cook Pop Rock Cheesecake

Total Time:
1 hr 50 min
Prep:
20 min
Inactive:
1 hr 30 min

Yield:
20 servings
Level:
Easy

Ingredients
  • 2 cups crushed graham crackers
  • 5 tablespoons softened butter
  • 1/2 cup granulated sugar, plus 2 teaspoons, divided
  • 6 ounces pop rocks in strawberry, watermelon, or cherry, divided
  • Nonstick cooking spray
  • 1 cup heavy whipping cream
  • 1/4 teaspoon salt
  • 1/4 cup lime juice
  • 12 ounces cream cheese, room temperature
Directions
  • Combine the crushed graham crackers, butter, and 2 teaspoons sugar in bowl and mix until incorporated. Delicately fold 3 ounces of pop rocks into the mixture.

  • Spray the bottom of a 9 by 13-inch cake pan with nonstick cooking spray. Gently press the crust into the pan and freeze for 30 minutes.

  • With a handheld mixer or in a standing mixer with whisk attachment, whip the heavy whipping cream. While mixing slowly add in the remaining 1/2 cup sugar, salt, lime juice, and cream cheese. Beat until the ingredients are fully incorporated.

  • Remove the crust from the freezer. Spread the cream cheese mixture over the crust, level the top and freeze for 1 hour. Remove the cheesecake from the freezer and sprinkle the remaining 3 ounces of pop rocks on top. Cut into small squares and serve.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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    Recipe courtesy of Food Network Kitchen